Featured Videos

In the first episode of Pardon My Plate, Spencer Neuharth and Steven Rinella cook a carp. They want to see if the carp’s reputation of being a no-good, slimy, repugnant fish is true—or if Americans have it all wrong. This is the kind of culinary experiment you’ll only find at MeatEater. What should we eat next?

Most folks think that bear defense revolves around one age-old debate: pistol versus bear spray. MeatEater's Clay Newcomb, a long time bear man, has always wanted to go deeper and figure out what he can do better in the bear woods. So, Clay sets off to interview Todd Orr, who was mauled twice by a sow grizzly, and then hits the pistol range to be trained by a professional handgun instructor. He also seeks advice about bear safety from a Montana Fish and Wildlife bear technician who's handled hundreds of bear conflicts and, lastly, puts his bear spray to the test in a mock bear-charge simulation. Will Clay come away for the answers he's looking for?

In this episode, MeatEater's Janis Putelis is joined by Jason Phelps, owner and operator of Phelps Game Calls, for a September elk hunt on a friend's ranch in southeast Colorado. It might be a surprise to some that MeatEater's longtime producer and resident elk guide has never killed a bull with his bow, but after years handling clients and cameras, it's finally Jani's turn to cut his tag.

Janis was turkey hunting with his wife in Montana when something unusual happened. After he called in a Merriam's gobbler and shot it, a coyote ran in and tried to steal the bird. Here's a video of the attempted heist in progress.

Clay walks through a simple DIY process for preparing and mounting a turkey cape.

Joe Cermele heads to the lobster pot fields off the New Jersey coast, but he's not after crustaceans. The shade produced by the buoys tied to the pots attracts piles of mahi-mahi in late summer, creating a light-tackle fishery that rivals Key West's

MeatEater's Ryan "Cal" Callaghan joins Idaho Fish and Game in an exclusive and extremely rare behind the scenes look at the science of grizzly population dynamics. As Montana, Wyoming, and Idaho optimistically ready themselves to assume full management of the species, Cal sets out to learn how trapping, collaring, and handling a mature boar grizzly might give us the insight we need to make a difference. There's no better time for all of us to truly understand how to live with (and avoid) these bears.

I'll show you how to render bear fat into a usable oil that can be used for cooking and many other uses.

This video shows to skin a raccoon for commercial fur harvest. Clay Newcomb displays how to use two green sticks to strip the tail off the bone, and also talks about using a tail stripper.

Clay Newcomb compares five different types of rattling methods to see which one is the loudest. Loudness in rattling isn't the only thing that it's important, but before a buck can judge the authenticity of the sound he's got to hear it first.

Danielle walks Steve through the intricacies of cleaning a whitetail deer heart.

Spencer Neuharth tests to see if bleeding walleye yields a better filet than keeping the fish alive.

In this video, MeatEater's Director of Conservation Ryan Callaghan demonstrates how to find, and cut, a tomahawk steak on a whitetail deer. The tomahawk steak, or chop, is just another way to cut a combination of rib and loin meat. This is a simple technique that can be used to "fancy things up" when you want to impress your friends, family, and maybe even that special someone.

Ryan Callaghan walks you through the proper way to mount your rifle scope and bipod. <a href="https://store.themeateater.com/collections/featured/products/spartan-javelin-pro-hunt-bipod" target="_blank">Get the Javelin BiPod</a>

MeatEater's Janis Putelis walks you through the steps to sight in a rifle using the new Weatherby Vanguard MeatEater edition.

MeatEater's Ryan Callaghan shows you how to remove venison shanks using the Meatcrafter Knife

What's the longest shot with a rifle you comfortable taking? Janis Putelis talks about his longest shot, and at what distance he's most comfortable shooting. He talks wind, elevation, and other external factors you should account for. Janis answers your questions using his own knowledge and expertise, giving some helpful tips and insight along the way.

Danielle from Wild + Whole creates a tongue recipe rendition with chimichurri.